19 Best Vegetable Stew Recipes Ever Featured in Magazine

13. Vegan Vegetable Stew

Ingredients

• 1 TB canola oil
• cup ½ scallions light green and white parts only diced
• 1 cups ¼ shallots diced
• 1 cups ½ sweet bell peppers diced
• 3 large jalapenos diced
• 2 cups butternut squash diced
• 1 cup carrots diced
• 6 cloves garlic minced
• 1 TB cumin
• 1 tsp oregano
• tsp ½ ancho chili powder
• tsp ¼ dried epazote
• 28 oz can fire roasted tomatoes
• 1 cup Copes Dried Corn
• 32 oz vegetable broth
• 1 cup water
• 15.5 oz can black beans
• Salt and pepper to taste
• 1 cups ½ parsley chopped
• cup ½ cilantro chopped

Optional Garnishes:

• slices Jalapeno
• Parsley
• Cilantro
• Cheddar
• Sour Cream

Instructions

1. In a stock pot or dutch oven, heat oil over medium high heat and add scallions, shallots, peppers, carrots,and squash.
2. Cook stirring often until onions are translucent.
3. Add garlic and sauté for a few minutes.
4. Add vegetable broth, tomatoes, dried corn, water and spices and bring to a gentle boil.
5. Reduce to a simmer and cook until corn is softened and vegetables are tender.
6. Add black beans and cook until beans are hot.
7. Season with salt and pepper to taste.
8. Add parsley and cilantro and serve.

Recipe Source